Mie Goreng Arancini with Sambal Aioli

Cook noodles according to package directions. Drain well and set aside.

Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add garlic and shallot and stir-fry until fragrant, about 1 minute.

Add carrot and cabbage and stir-fry for 2-3 minutes, until slightly softened.

Add the cooked noodles, sweet soy sauce, soy sauce, oyster sauce (if using), and white pepper. Stir-fry until well combined and heated through, about 3-5 minutes. Season with salt to taste.

Push the noodles to one side of the skillet and pour in the beaten egg. Scramble the egg until cooked, then mix it with the noodles.

Stir in the green onion. Remove from heat and let the mixture cool slightly.

Once cooled enough to handle, form the mie goreng mixture into small balls (about 1-2 inches in diameter).

Place flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.

Roll each mie goreng ball in flour, then dip in the beaten egg, and finally coat evenly with panko breadcrumbs.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully drop the arancini into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the arancini with a slotted spoon and place on a wire rack to drain excess oil.

To make the sambal aioli, combine mayonnaise, sambal oelek, and lime juice in a small bowl. Mix well.

Serve the Mie Goreng Arancini hot with the sambal aioli for dipping.